What have I done all these years without peanut butter powder? And why didn’t I start using it sooner? Or another question: What to make on a lazy Sunday morning when no one is feeling that great, and you’re not ambitious enough to tackle any big task, but you do want to clean out your cupboards a bit?
Well this Sunday morning I had absolutely no clear plan. We were all feeling a bit under the weather, but I was hoping to be productive in some fashion. I’d been staring at some peanut butter powder (PB2) that’s been sitting in my cupboard and wondering just exactly what to do with it, and why I even bought it. I guess it seemed like it would be a good peanut butter alternative for baking, as it was much lower in fat than regular peanut butter, and I figured it would be a lot less messy to measure too. (Washing the oily peanut buttery messy measuring cups isn’t my idea of fun.) I actually had tried it to punch up the protein in some recipes by adding a tablespoon or so of my PB2 powder here and there in my granola and oat breakfast bars. It seemed to add a very subtle flavor, while thickening up the mixture, so that was good, but I had a pretty good size jar, and with the “best by” date quickly approaching, I figured I better start using it up soon.
Faced also with an extra ripe banana that was either going to need to be frozen or baked into something, or just composted, I started looking for recipes. That’s when I found quite a few posts for a three ingredient pancake, just PB2 powder, banana, and eggs. Hmmm… of course I had to try it. even though hubby had already finished his breakast, and was not happy that I was just now making pancakes. But good news is this weird recipe worked, kind of. The pancakes were sweet from the banana, and tasted strongly of banana, without much peanut butter flavor. And they were very thin, but I prefer pancakes that are a bit fluffy. So I started experimenting a bit and came up with pancake that I love, by incorporating some healthful flax and MORE of that PB2 I have sitting in the cupboard. A little baking powder certainly helped give them some lift as well. With the addition of a smidge of vanilla and salt to pump up the flavor, these turned out great. These pancakes are still super quick and easy, but much more to our liking.
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A quick and easy recipe you can feel good about feeding your family, these yummy gluten-free, high protein pancakes are also fairly low in fat and have no refined sugar. And what could be better than that that classic peanut butter and banana combo?
Ingredients
- 1/2 cup mashed banana (about 1 large banana)
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/3 cup peanut butter powder or peanut flour (I used PB2)
- 2 Tablespoons flax meal
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2-3 tablespoons coconut oil or avocado oil
Instructions
- In a medium bowl, Whisk together mashed banana, eggs and vanilla until well beaten.
- In a small bowl, mix peanut butter powder, flax meal, baking powder and salt until well combined.
- Mix dry ingredients into banana mixture and stir until well combined.
- Add coconut oil to griddle on medium heat and heat until a small drop of batter sizzles when poured onto the pan.
- Pour or spoon batter onto griddle to make cakes, using about 2 tablespoons each for silver dollar size cakes, or about 1/4 cup of batter for larger cakes. Cook pancakes for a few minutes or until small bubbles start to form on the surface and the edges begin to brown. With a spatula, flip pancakes very carefully, and allow to cook for another minute or so. Transfer pancakes to a serving platter. Keep pancakes warm in an oven set on 200 degrees while you make additional cakes. Continue until batter is gone.
- Leftover pancakes are delicious heated up the next day in a toaster oven or just quickly reheated in a pan on the stove.
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